Equipment
Ingredients
Main
- 450 g mushrooms, cut into 2.5cm cubes
- 30 g dill, finely chopped
- 15 g all-purpose flour
- 2 g salt
- 1 g black pepper
- 1 bay leaf
- 30 g unsalted butter, cut into small pieces
- 30 ml sour cream
Nutrition (per serving)
Method
Preheat your oven to 150°C (300°F).
Lightly grease the interior of a 3-quart casserole dish.
In a mixing bowl, toss the mushroom cubes with the dill, flour, salt, and pepper until the mushrooms are evenly coated.
Transfer the seasoned mushroom mixture into the prepared casserole dish.
Place the bay leaf among the mushrooms and distribute the butter pieces across the top.
Cover the dish tightly and bake in the preheated oven for 60 minutes.
Remove the dish from the oven, uncover it, and stir in the sour cream until combined.
Cover the dish again and return it to the oven to bake for another 60 minutes.
Remove the bay leaf and serve the mushrooms while hot.
Chef's Notes
- For a richer mushroom flavor, consider using a mix of mushroom varieties like cremini, shiitake, and oyster.
- Ensure the mushrooms are cut into uniform cubes to promote even cooking.
- Don't skip the flour; it helps to thicken the sauce and bind the flavors together.
- Taste and adjust seasoning (salt and pepper) before adding the sour cream, as the flavors will meld further during the final bake.
- If you prefer a thinner sauce, you can add a splash of water or mushroom broth when stirring in the sour cream.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Warm gently in a saucepan over low heat or in the microwave.
